Now, this one I must admit that I haven't tried yet, but I have been meaning to. If you do then I will! It sure sounds yummy!
Cinnamon Pear Halves
2 pears
4 tsp. sugar
1/4 tsp. cinnamon
4 scoops frozen, lowfat yogurt
Preheat oven to 350 degrees. Cut pears in half and core. Place skin side down in baking dish. Combine sugar and cinnamon and sprinkle over pears. Cover dish with aluminum foil and bake just until pears are tender (about 30 minutes). Serve warm with scoop of frozen yogurt. Makes 4 servings.

Cocoa Angel Cake
3/4 cup cake flour
1/4 cup cocoa
1 1/4 cups sugar
10 egg whites
1 tsp. cream of tartar
1 tsp. vanilla
1 tsp. almond extract
Preheat oven to 350 degrees. Sift flour, cocoa, and 1/4 sugar. Set aside. Sift remaining sugar. Set aside. Whip egg whites until foamy. Add cream of tartar. Beat eggs until stiff but not dry. Fold in sugar, gradually. Fold in vanilla and almond extract. Sift flour-cocoa mixture over batter gradually, and fold into batter. Pour into ungreased 10-inch tube pan and bake for 45 minutes, or when toothpick inserted in cake comes out clean. Makes 12 slices.

Salad greens (use a 1 lb bag of prepared salad)
Frozen peas - enough to cover
Grated cheese - I use cheddar
Dressing - 1 Cup fat free Mayo, 2 T of sugar (to taste), 1/4 cup rice vinegar, 2-4 Tablespoons of parmesan cheese - mix well and spoon over the top of the salad.
Cover and refrigerate up to 24 hours (this is best chilled for at least several hours).   Before serving, toss to mix the dressing throughout, and add a few shakes of BACOs.
PS -- the dressing is also wonderful for use on the pre-bagged coleslaw mixture.

Kelly's Recipe:
This is my daughter's favorite. Every time she comes home from college she wants me to make this.  It take about 30 minutes to make.
Chicken Sauté'
2 Tablespoons of Vegetable oil
1 LB Chicken cutlets, pounded (I use ziplock bag and side of a hammer)
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Large Onion
1 Teaspoon Fennel Seeds, crushed
1 Can (8 oz) Stewed Tomatoes
1/4 Cup Black Olives, quartered (Optional)
Cooking Hint: For tender chicken and better browning, dust chicken with flour before you sauté'.
1. Heat 1 Tablespoon Oil in skillet over medium-high heat.
2. Season chicken with salt and pepper then flour. Sauté until browned on
both sides 2-3 minutes. Remove, reduce heat to medium.
3. Heat remaining 1 Tablespoon Oil and sauté' Onion and Fennel Seed for
about 3 minutes until onions are transparent.
4. Add Tomatoes, stirring to loosen any browned bits from the bottom of the
skillet.
Return chicken to skillet and stir in olives. Bring to a boil and heat 3 minutes.
This recipe is best when served over rice. I use Minute-Rice. This is one
of those one pan meals. Yea! not to many dishes to wash. I usually double
all of the goodies except the chicken.

LEMON BAKED CHICKEN
What starts out tart becomes a nice sauce for the chicken when you bake it in a slow cooker. You've never tasted chicken as tender as the recipe of JoAnna's and you'll love the way this dish looks as much as the taste!

16 ounces skinless, boneless uncooked chicken breasts, cut into 4 pieces
1 lemon
1 teaspoon lemon pepper seasoning
1 teaspoon paprika
Place chicken pieces in a slow cooker. Squeeze juice of half the lemon over chicken. Sprinkle on lemon pepper and paprika. Cut remaining lemon half into thin slices. Arrange slices around chicken. Cover and cook on HIGH for 4 hours. 4 Servings, each equals: 180 Calories; 4 gm. Fat

Each serving equals: 190 Calories; 6 gm Fat

"GOOD AS GRANDMA'S" TURKEY AND BISCUITS
1 1/2 Cups (8 ounces) diced cooked turkey breast
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1 Cup (one 8-ounce can) sliced carrots, rinsed and drained
1 Cup (one 8-ounce can) cut green beans, rinsed and drained
1 (7.5-ounce) pkg. Pillsbury refrigerated buttermilk biscuits
1/3 Cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese

Each serving equals: 208 Calories; 4 gm. Fat

NANCY'S RECIPE  Scoot1130@aol.com
Orange Chicken

This feeds 4 and has about 6g of fat per serving. It takes about 25 minutes to
make.
1 T olive oil
4 boneless, skinless chicken breasts
3 Navel oranges (clementine are great to)
peel and cut two into bite size pieces
2 cloves of garlic, crushed or minced ( I cheat and use the kind in the little glass jar already minced)
1/3 cup of orange marmalade
3 T Lite soy sauce
1 bunch green onions, better known as scallions to most, thinly sliced .

With olive oil in skillet brown the chicken slightly, about 2-3 min. each side. Mix juice of the orange you didn't peel, marmalade, garlic and soy sauce. add this mixture to the skillet. Bring to a boil and simmer on low, cook covered for about 10 minutes. Remove chicken and cover while finishing glaze. Turn heat back up to Med High it takes about 2-3 minutes to form a glaze. Stir in orange pieces. Put chicken on plate or bed of rice, top with glaze and sprinkle on green onion.

JANET'S RECIPE
Hot Chicken Salad

40 oz frozen chicken breast tenderloins
Fresh Frozen Cilantro (about a tsp)
Fresh Frozen chopped Garlic (about a tsp.)
Celery Seed (optional)

Place the chicken breasts in a large pot with water to cover.
Add some cilantro & garlic. Bring to a boil, then reduce heat & cook
until tender.

Drain the chicken breasts & allow to cool slightly. Mash the chicken breasts to salad consistency. Add LOW FAT MAYO & celery seed (optional) to taste.
Serve on a Pistolette bun or bread or with crackers.!!! YUM!
Janet ... BOYDS Bears N' Buddies
http://bearsnbuddies.com
Your Boyds Information Headquarters

TIPS FOR REDUCING FAT

*Apple sauce can be substituted for oil when making cake mixes.
*Use egg whites instead of whole eggs when you can.
*Use only skim milk. If you can't tolerate it, try adding non fat powdered milk to it. It will have a whiter color, and pack more protein, too, without any added fat.
*If you like cream in your coffee, try using non-fat evaporated canned milk. It's great for quiches and other recipes that call for cream or half and half.
*always use Pam instead of oil when sautéing.  --sally

1. Steam, boil, or bake vegetables, or stir fry them in a small amount of vegetable oil. (you can also use the canned Swanson's chicken broth to stir
fry in...skim the solid stuff off the top first)
2. Season vegetables with herbs and spices rather than sauces, butter or margarine.
3. Try lemon juice on salad or use a yogurt-based salad dressing.
4. To reduce saturated fat, use tub margarine instead of butter or stick margarine in baked products. Use vegetable oil instead of solid fats when
possible.
5. Try whole-grain flours to enhance flavors when making baked goods with
less fat and fewer cholesterol-containing ingredients.
6. Replace whole milk with skim or low-fat milk in puddings, soups, and baked goods.
7. Substitute plain low-fat yogurt, blender-whipped cottage cheese or
buttermilk in recipes that call for sour cream.
8. Choose lean cuts of meat and trim any visible fat from meat before and after cooking.
9. Roast, bake or broil meat, poultry or fish so that fat drains away as the food cooks.
10. Remove skin from poultry before cooking.
11. Use a nonstick pan for cooking so added fat will be unnecessary; use a
vegetable spray for frying.
12. Chill broths from meat or poultry until the fat becomes solid. Spoon off the fat before using the broth.
13. Eat a vegetarian main dish at least once a week.
14. Limit high-fat cheese intake.
15. Use 2 egg whites in place of 1 egg in recipes. --TAMI

MUNCHIE ATTACK RESCUE

When you get an attack of the munchies, reach for one of these ideas - they are all under 100 calories!
100 thin (2 1/2 ") fat-free pretzel sticks
25 fresh or frozen grapes
10 animal crackers
8 baked tortilla chips with 1/4 salsa
3 Cups 94% fat-free microwave popcorn with 1 Tbs. Fat-free grated Parmesan cheese
Three 2 1/2" graham cracker squares
3 whole medium carrots
3 small plums
2 Cups raw broccoli or cauliflower flowerets
2 medium tangerines
1 mini-bagel with 1 Tbs. Reduced-fat or fat-free cream cheese
1 frozen fudge bar
One 100% fruit frozen juice bar
1 medium banana
1 Cup sugar-free hot cocoa with 2 large marshmallows
1 ounce raisins or dried berries (cranberries, cherries, blueberries)
1/2 Cup chocolate nonfat frozen yogurt with one Tbs. Fresh raspberries
1/2 Cup lemon nonfat yogurt mixed with 1/2 Cup fresh blueberries
1/2 Cup vanilla instant sugar-free-fat-free pudding with 1 Tbs. Light whipped topping
1/4 cantaloupe topped with 1/2 cup nonfat vanilla yogurt - DORIS